Ingredients for Semi-Quick Puff Pastry: T45 and T55 Flour (equal amounts)
Fine salt
White vinegar
Butter for layering (cut into dice and well chilled)
Cold water
Whole layering butter (well chilled)
Step 1: Preparation of the puff pastry detrempe: Mix the flours in a mixer with the cold, diced layering butter. Add the water, salt, and a tablespoon of white vinegar. Mix until you get a dough with visible butter pieces. Wrap the detrempe in plastic wrap and place it in the refrigerator for 30 minutes.
Step 2: Preparation of the layering butter: Flatten the cold layering butter between two sheets of parchment paper to form a slab. Place it in the refrigerator for 30 minutes.
Step 3: Making the puff pastry layers: Roll out the detrempe on a floured work surface into a rectangle. Place the slab of butter on the bottom two-thirds of the detrempe. Fold the top part of the detrempe over the butter, then the last third of the dough. Perform one single turn and two double turns by spreading and folding the dough. Wrap the puff pastry and refrigerate for 30 minutes to 1 hour.
Step 4: Rolling out and assembling the King Cake: Divide the puff pastry into two parts. Roll out each portion on a floured work surface to a thickness of about 2 mm. Layer the rolled-out doughs and place them in the refrigerator for 15 minutes.
Step 5: Preparation of the frangipane cream: Prepare a custard with milk, sugar, cornstarch, and rum. Mix butter, sugar, an egg, almond powder, and bitter almond extract for the almond cream. Incorporate the cooled custard into the almond cream to obtain the frangipane cream.
Step 6: Assembling and baking the cake: Place one rolled-out puff pastry, pipe the frangipane cream leaving space at the edges. Place the fève (bean) on the outside of the cake. Brush the edges with cold water and place the second rolled-out pastry. Form a round cake, freeze for 20 minutes. Cut the cake, make marks and incisions. Brush with a mixture of egg yolk and liquid cream. Bake at 230°C, then reduce to 190°C and bake for 40 minutes.
Additional tips: Do not forget to cut scraps of puff pastry to reuse in other recipes. Vary the recipe by adding citrus zest or hazelnut powder to the frangipane cream. Avoid placing the fève in the center to facilitate cutting without revealing its location. Follow the precise instructions for layering the puff pastry and piping the cream to get a perfect cake.
